(serves 4)

400g chicken breast
100ml Greek natural yoghurt
500ml water
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
2 tbsp of tomato puree
2 tbsp curry powder
1 tsp chilli powder
1 tsp ginger
1 chicken stock cube 
salt and pepper

To serve

200g long grain rice


Thinly slice the spring onions. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomato puree, curry powder, chilli powder and ginger and cook for 3-4 minutes.

Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides. 

Add 500ml water and a chicken stock cube and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices. 

While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap. Drain the cloudy water away. Add clean water for cooking the rice.  Bring to the boil then reduce the heat to a low simmer for around 20 mins, or until the water is absorbed.

Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a couple of chopped spring onions.